Sweet, spicy Mediterranean drummets

September 28, 10:39 PMOrlando Cooking ExaminerDawn Viola

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Mediterranean style roasted chicken drummets are an easy show stopper during your next tailgating party, or any night of the week. Roasting yields that crispy skin we crave, with a perfect balance of zing from the citrus, sweet from the apricots, and bite from the garlic and briny olives. 

Serves: 6 single portions
Prep time: 15 minutes
Cook time: Approximately 45 minutes

Ingredients:
2 lbs. Chicken drummets (approx 20)
20 Olives, pitted, chopped - you can use all of one kind, or a mixture of Kalamata and green olives as shown here.
2 Lemons, zested, then sliced, skin and pith removed
2 Roasted red peppers, chopped
12 Cloves of garlic, crushed
1/4 Cup olive oil
1 tablespoon Fresh rosemary leaves (about 2 branches) 
1/2 Cup apricot preserves
1/4 teaspoon Sea salt (plus more to taste)
Pinch of red pepper flakes (or to taste)

Directions:
Preheat oven to 400 degrees F.

Place chicken in a small roasting or baking pan in a single layer. 

In a separate bowl, mix the olives, lemon zest, lemon slices, roasted peppers, garlic, olive oil, rosemary, and apricot preserves. Add 1/4 teaspoon of salt and stir. Taste for seasoning and add more salt if needed. Add red pepper flakes to taste.

Rub the mixture all over the chicken, pouring the remaining over the top of the drummets. 

Roast in the oven for 30 minutes, or until a meat thermometer reads 165 degrees when inserted into the thickest part of the drummet.

Serving suggestions:
Serve with couscous and honey glazed carrots with local orange blossom honey.

 Dawn Viola is a nationally recognized artist, award-winning competitive cook and food writer. Follow her at DawnViola.com, Wicked Good Dinner, or onTwitter.